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Learn to deal with herb importers and to use spices and herbs in cooking with formal schooling

When you want to create flavors, you can either take what spice wholesalers and spice distributors have to offer or you can grow your own herbs and spices. You can also learn to blend spices to create your own flavors the way seasoning producers do. Discover the science behind nature's bounty as you take culinary courses.

I recommend: The Culinary Institute of America offers classes for students interested in becoming chefs, food service managers or food writers. It boasts of its hands-on training opportunities and its success with placement in restaurants. CulinarySchools.com offers an article on the role of education in cooking. Its homepage lists culinary schools around the country where you can learn how to use herbs and spices to enhance your dishes.

Take online classes to learn about cooking herbs and cooking with spices

If you don't have the time or resources to attend a formal culinary school, consider learning about cooking spices and herbs in gourmet dishes by taking cooking classes online. This allows you to learn based on your unique schedule.

I recommend: World Wide Learn offers a detailed description on various courses and classes you can take through online venues. It covers areas such as gourmet cooking and spice information. Go to eLearners.com to find a list of courses you can take online that teach you about using herbs to flavor the food you prepare. Its easy-to-use index links you to sites where you can learn more about taking classes in areas like gourmet cooking.

Go to seminars, conferences and trade shows to learn about herbs and spices

Experience and savor the way food spices enhance cooking by attending conferences, trade shows and seminars. This gives you the opportunity to learn more about spices and herbs as you question experts and also gives you a chance to network with others in the field.

I recommend: The American Herb Association offers many seminars and classes focused on herbs and their unique properties. Its course offerings include topics such as gourmet vegetarian cooking with herbs. The Ozark Folk Center State Park has many exhibitions and festivals centered on herbs. Many of its offerings include information on cooking with herbs, such as its Lavish Herb Feast and its Herb Harvest Fall Festival.

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Crunch the numbers when looking at spice wholesalers

Typically, companies sell their spices in one-pound packages, with a few offering them in sample sizes of 4 or 6 ounces. The best way to compare differing quantities is to first figure out how much each spice costs per ounce and then compare them ounce for ounce. Keep in mind that some distributors may offer additional discounts for ordering more than one type of spice at a time.

I recommend: Compare spice prices to see where your best deal is. For instance, if you compare the prices of the pound packages of Allspice from San Francisco Herbs and from Chef's Seasonings, you'll notice that you could save about 50% by choosing one company over the other.

Find out where the herb importers are getting the goods

Getting wholesale spices like bay leaves and thyme is easy, but finding more exotic seasonings can be a bit trickier. Once you find a few wholesalers that carry Mexican or Indian herbs, for example, test their quality and freshness to make sure that they're up to your restaurant's standards. Many companies will share the import process with you, so you can keep track of where your herbs and spices are coming from.

I recommend: Trace each spice and herb to its place of origin. Tulsian Foods is based in India, so you know that your spices are coming directly from the source. You can try products like their dry mango powder to give your restaurant's food an authentic flavor that's all your own. If Mexican is more your style, check out La Preferida for dried chilis and spices.

Skip the spice distributors and grow your own

A growing number of restaurants feel that fresh spices and herbs are critical, so they go the extra mile to grow their own. If you're in this group, there are cooking herb suppliers that specialize in helping small businesses grow their own herbs successfully. You'll receive the plants already grown, and all you have to do is replant and tend them as needed.

I recommend: Grow your own herbs and reap the benefits of fresh flavor. Check out local nurseries and companies like Peoria Gardens and Herb Thyme for information on how to grow and buy fresh herb plants for your restaurant.

Helpful advice for making the most of this Guide

• •  For an extra touch, try grinding your own food spices. They'll taste fresher, and may be cheaper than if you bought them already prepared.

Guide to Herbs and Spices Key Terms

Use herbs and spices terminology in the kitchen or for your health

By Emily Lugg

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Adaptogen

An adaptogen is any natural herb that you can use to increase the body's ability to protect itself against anxiety or trauma or to counter the effects of stress. All adaptogens contain antioxidants.

I recommend: Be Fit defines adaptogen. The Chiropractic Resource Organization gives examples of adaptogen herbs.

Savory

Savory is a flavor term as well as an herb variety. The term savory means something that is more salty then sweet, such as meats, cheese and vegetables. The herb savory is a pepper-flavored herb used to flavor food.

I recommend: Sally's Place describes the many different savory herb varieties.

Lovage

Lovage is a mild-flavored herb that is light and clean in flavor and resembles the scent of celery or parsley. You can use it in everything from soups to teas.

I recommend: LowFatLifestyle.com explains more about the lovage plant.

Mace

Mace comes from the outer shell of the nutmeg fruit, but is sweeter and lighter then nutmeg. Mace has a greater value than that of nutmeg due to the difference in the quantities produced during processing.

I recommend: The Spice House describes how you can use mace in many applications. Gernot Katzer details the differences between mace and nutmeg.

Herbaceous herbs

Herbaceous herbs will die off into the ground in the winter and return fresh for the next season. You don't need to trim or prune them in order to maintain them. Many of the most frequently used herbs are herbaceous, including oregano, parsley and mint.

I recommend: Mountain Valley Growers provides details about herbaceous herbs.

Pequin, bird pepper

Pequin, also known as bird pepper, is an extremely hot chile pepper variety often used in Mexican cooking. You can find the pequin as the whole pepper to use while cooking. The pequin is nearly eight times hotter then the jalapeño pepper.

I recommend: World Spice Merchants gives the particulars of the pequin spice and provides a visual of the spicy pepper.